- R Verma, M Awasthi, R Modgil, YS Dhaliwal . 2012. Effect of maturity on the physico-chemical and nutritional characteristics of Kachnar (Bauhinia variegata Linn.) green buds and flowers. Indian Journal of natural Products and Resources. 3(2): 242-245
- HR Sharma, Pooja, Ranjana Verma. 2006. Organoleptic and chemical evaluation of osmotically processed Apricot wholes and halves . Natural Product Radiance. 5(5): 350-356
- A Prabha, HR Sharma, AK Goel, R Verma. 2006. Changes in ascorbic acid content of lemon fruits stored in zero energy cool chamber and under ambient atmosphere . Journal of Dairying Foods and Home Sciences. 25(1): 73-75
- R Verma, M Awasthi. 2013. Effect of salt treatment on phenolic compounds of Bauhinia variegata (Kachnar) and Cordia dichotoma (Lesora) . Advances in Food Sciences . 35(1): 37-39
- R Modgil, K Mankotia, R Verma, A Sandal. 2016. Biological protein quality and phytic acid content of domestically processed kidney beans (Phaseolus Vulgaris). . Asian Journal of Dairy & Food Research . 35(4): 315-318
- P Chaudhary, R Gupta, R Verma. 2019. Impact of Dietary and Nutrition Education Intervention on Nutritional Knowledge of Moderately Anemic Adolescent Girls of Kangra District, Himachal Pradesh . Journal of Community Mobilization and Sustainable Development . 14(3): 485-493
- S Sharma, YS Dhaliwal, R Verma. 2019. Nutritional quality evaluation of Rice bean flour based Papad S Sharma, YS Dhaliwal, R Verma. Journal of Pharmacognosy and Phytochemistry . 8(1): 107-111
- YS Dhaliwal, V Ranjana . 2018. Nutritional evaluation of buckwheat genotypes and its utilization in the preparation of supplemented biscuits.. Food Science Research Journal. 9(12): 347-52
- S Sharma, R Verma, N Singh, YS Dhaliwal. 2019. Assessment of anti nutritional factors and antioxidants in three genotypes of adzuki beans S Sharma, R Verma, N Singh, YS Dhaliwa. Journal of Pharmacognosy and Phytochemistry. 8(1): 1376-1378
- P Chaudhary, R Gupta, R Verma. 2019. Improvement in physical fitness index, VO2 max score and hemoglobin level with diet and nutrition intervention. Centre for Advancement of Applied Sciences . 21(1): 41-48
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